Soy Free Pork and Cabbage Stir-Fry

Total time35 min

Prep time20 min

Cook time15 min

4.8

(4)

Stir-fry cravings are real, but most versions rely heavily on soy sauce — which makes this one a genuinely satisfying find. Coconut aminos step in as the flavor backbone here, delivering that savory, slightly sweet depth you expect from a great stir-fry without any soy in sight. The pork tenderloin gets a quick marinade with turmeric and ground ginger before hitting a screaming-hot skillet, building a lightly browned crust that makes the whole dish feel restaurant-worthy. A bright, tangy sauce made with apple cider vinegar, fresh grated ginger, and arrowroot starch ties everything together and thickens beautifully as it coats the pork and vegetables. Shredded cabbage and carrot matchsticks add crunch and color, wilting just enough to stay tender without going soggy. Scallions, fresh cilantro, and a squeeze of lime at the end lift the whole bowl with a pop of freshness. It's a weeknight dinner that comes together fast and tastes like you put in way more effort than you actually did.

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Ingredients

4 servings

For the pork

1 lb pork tenderloin, sliced ¼-inch thick against the grain
1 tbsp coconut aminos
½ tsp ground ginger
½ tsp turmeric
¼ tsp salt

For the sauce

3 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tsp fresh ginger, finely grated
1 tsp arrowroot starch

For the stir-fry

2 tbsp coconut oil, divided
4 cloves garlic, thinly sliced
1 tbsp fresh ginger, thinly sliced
2 medium carrots, peeled and cut into thin matchsticks
4 cups green cabbage, thinly shredded
4 scallions, cut into 1-inch pieces (green parts only)
½ tsp salt, or to taste

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
In a small bowl, combine the pork slices with 1 tbsp coconut aminos, ground ginger, turmeric, and 1/4 tsp salt. Toss to coat evenly and set aside while you prepare the remaining ingredients.
2
In the same small bowl (or a separate one), whisk together the 3 tbsp coconut aminos, apple cider vinegar, grated fresh ginger, and arrowroot starch until the starch is fully dissolved with no lumps. Set the sauce aside.

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